Soft, chewy bagels with only two pantry staples — self-rising flour and Greek yogurt — come together in under an hour. This recipe is the perfect hack when you want fresh bagels without the time, fuss, or special equipment: no yeast, no long rises, just simple shaping and a quick bake. If you like experimenting with quick breads, you might also enjoy a similarly minimalist loaf like 2-ingredient cottage cheese bread for another speedy breakfast or snack option.
Why you’ll love this dish
These 2-ingredient bagels are a tiny miracle: exactly the kind of recipe that rescues a rushed morning or makes a last-minute brunch feel homemade. They’re particularly useful when you want:
- Speed — ready in under an hour from start to finish.
- Minimal shopping — only two ingredients and common pantry staples.
- Kid-friendly activity — shaping bagels is a fun, low-mess project for little hands.
- Flexible results — soft for sandwiches or slightly firmer if you prefer more chew.
“I made these on a rainy Saturday and got warm, fresh bagels with almost no effort — a real crowd-pleaser.” — a simple test-kitchen endorsement
How this recipe comes together
Before you begin, know what to expect. You’ll mix flour and Greek yogurt into a shaggy dough, knead briefly, divide and shape into rings, and bake until golden. There’s no proofing, no boiling, and no special equipment — just an oven, a baking sheet, and a willingness to shape dough by hand. This straightforward flow keeps the texture tender while giving a nice crust on the outside.
What you’ll need
- 1 cup (240 g) plain Greek yogurt — full-fat gives richer flavor and better rise; nonfat works, but texture can be drier.
- 1 to 1 1/4 cups (120–150 g) self-rising flour, plus extra for dusting — start with 1 cup and add up to 1/4 cup if the dough is sticky.
Notes and substitutions:
- No self-rising flour? Mix 1 cup all-purpose flour with 1 1/2 tsp baking powder and 1/4 tsp salt to mimic it (see the FAQ below for details).
- For a slightly chewier bagel, use strained Greek yogurt with higher protein (I like full-fat Icelandic-style yogurt).
- Optional toppings: sesame seeds, poppy seeds, everything bagel seasoning, coarse salt, or a quick egg wash for shine.
Step-by-step instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a mixing bowl, combine the Greek yogurt and 1 cup of self-rising flour. Stir with a spatula until a rough dough forms.
- Turn the dough out onto a lightly floured surface. Knead gently for 1–2 minutes, folding once or twice until smooth. If the dough is sticky, sprinkle in up to 1/4 cup more flour a tablespoon at a time.
- Divide the dough into 4 equal portions (for smaller bagels, divide into 6). Roll each portion into a rope about 6–7 inches long, then wrap it into a loop and pinch the ends to seal. Alternatively, roll into a ball and poke a hole through the center with your thumb, stretching to form a ring.
- Place shaped bagels on the prepared baking sheet about 1–2 inches apart. Brush with egg wash if using, and sprinkle toppings as desired.
- Bake for 20–25 minutes, rotating the pan halfway through, until the bagels are puffed and golden brown on top.
- Allow to cool on a wire rack for 10 minutes before slicing and serving.
Tip: If you want a slightly chewy, glossy exterior closer to traditional bagel texture, try quickly brushing with a little honey-water after baking.
Best ways to enjoy it
These bagels are delicious warm, split and toasted, or used as sandwich bread:
- Classic: toasted with cream cheese, smoked salmon, capers, and thinly sliced red onion.
- Breakfast sandwich: fried egg, cheese, and avocado.
- Savory snack: sliced and topped with ricotta, olive oil, lemon zest, and cracked pepper.
- Sweet: toast lightly and spread with nut butter and honey or jam.
For inspiration on similar no-yeast bagel approaches, compare texture and method with a related recipe for no-rise Greek yogurt bagels.
Storage and reheating tips
- Room temperature: Store in an airtight bag at room temperature for up to 2 days.
- Refrigerator: Keeps 4–5 days, but refrigeration can dry them; wrap tightly or use freezer storage for best quality.
- Freezing: Cool completely, then freeze whole or sliced in an airtight container or freezer bag for up to 3 months. Toast or warm from frozen.
- Reheating: Slice and toast directly from frozen or wrap in foil and warm in a 350°F (175°C) oven for 8–10 minutes. Avoid microwaving whole bagels for longer than 20–30 seconds or they become rubbery.
Food safety note: Because these bagels contain dairy (yogurt), keep them refrigerated if you don’t plan to eat them within a couple of days.
Helpful cooking tips
- Measure flour by spooning into the cup and leveling it off to avoid a dry, dense result.
- Dough hydration varies by yogurt brand: thicker yogurt needs less flour. Add flour gradually.
- Keep kneading to a minimum — overworking develops gluten and makes the bagels tougher. A brief 1–2 minute knead is enough.
- For even baking, rotate the pan halfway through the bake time.
- If you want shine without eggs, brush with a little milk or a mix of milk and honey right after baking.
Creative twists
- Everything Bagel: sprinkle everything seasoning before baking for an iconic savory top.
- Cinnamon-sugar: brush with melted butter and dust with cinnamon sugar after baking for a sweet variant.
- Herb & Cheese: fold 2 tbsp grated Parmesan and 1 tsp chopped fresh herbs into the dough for an instant savory upgrade.
- Gluten-free: try a tested 1:1 gluten-free self-rising flour blend (results vary — expect a softer, more cake-like texture).
- Add-ins: fold in chopped olives, sun-dried tomatoes, or cooked bacon pieces before shaping for hearty flavored bagels.
Common questions
Q: Can I use regular all-purpose flour instead of self-rising?
A: Yes — make your own self-rising by mixing 1 cup all-purpose flour with 1 1/2 teaspoons baking powder and 1/4 teaspoon salt. This replicates the leavening in self-rising flour.
Q: Will these taste like traditional boiled-and-baked bagels?
A: No. These are a quick, no-yeast version: slightly lighter and more bread-like than classic chewy bagels that are boiled before baking. They’re perfect when you want speed over exact authenticity.
Q: Can I add sweeteners or flavored yogurt?
A: Plain Greek yogurt is best for structure and tang. Flavored yogurts add sugar and can change texture; if you use them, reduce any added sugar in toppings and expect a slightly softer crumb.
Q: How many bagels does this recipe make and can I scale it?
A: With 1 cup yogurt and about 1 cup flour you’ll get 4 small to medium bagels. Multiply the ingredients proportionally to scale, but adjust flour by feel — yogurt brands vary in moisture.
Q: Can I boil these before baking to make them chewier?
A: You can, but they’re fragile compared to yeast dough. If you attempt boiling, handle carefully: boil 30–45 seconds per side, then return to the baking sheet and bake. Expect some deformation; the no-boil method gives more reliable results for beginners.
If you’d like, I can format this into a printable recipe card or scale the ingredient amounts to yield a different number of bagels.
Print
2-Ingredient Bagels
- Total Time: 35 minutes
- Yield: 4 bagels
- Diet: Vegetarian
Description
Soft, chewy bagels made with just self-rising flour and Greek yogurt, ready in under an hour.
Ingredients
- 1 cup (240 g) plain Greek yogurt
- 1 to 1 1/4 cups (120–150 g) self-rising flour, plus extra for dusting
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Combine the Greek yogurt and 1 cup of self-rising flour in a mixing bowl. Stir with a spatula until a rough dough forms.
- Turn the dough out onto a lightly floured surface. Knead gently for 1–2 minutes, folding once or twice until smooth.
- Divide the dough into 4 equal portions (for smaller bagels, divide into 6).
- Roll each portion into a rope about 6–7 inches long, then wrap it into a loop and pinch the ends to seal.
- Place shaped bagels on the prepared baking sheet about 1–2 inches apart.
- Brush with egg wash if using, and sprinkle toppings as desired.
- Bake for 20–25 minutes, rotating the pan halfway through, until the bagels are puffed and golden brown on top.
- Allow to cool on a wire rack for 10 minutes before slicing and serving.
Notes
Optional toppings include sesame seeds, poppy seeds, or everything bagel seasoning. For sweeter bagels, use melted butter and dust with cinnamon sugar after baking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Brunch
- Method: Baking
- Cuisine: American